I’ve been sharing more recipes on instagram as a way of testing out what people might like to see as more permanent on the site. But, these green beans were actually more of my favorite. I love the ginger/miso/butter combination. I feel like I could eat it on so much. Add a touch of lemon and sesame seeds- that’s the entire recipe!
Summer Green Beans
It may be obvious based on the recipes on the site but just in case it’s not: I love green beans. When they are cooked perfectly, the green beans are a bright green color, have a nice mild flavor, and the slight crispness of the texture is perfect.
If you want to try this mix with something else, I think lathered on grilled sweet corn would be delicious. You could also toss roasted sweet potatoes in the fall or asparagus in the spring.
Make it Vegan
I’ve made this vegan, quite easily, with the help of miyoko’s butter. I’m not a fan of all their products but I love their butter. It melts beautifully and has a nice, salty flavor. I will say, you might need to cut back a bit with the miso. The saltiness from the miso and the vegan butter can be a bit too much.
What to serve it with
I love these as a summer side because they are easy and fairly quick. Serve as a side to some halloumi skewers, a pasta dish like these stuffed shells, or my favorite, this zucchini farro bake.
1/2 pound fresh green beans
4 tablespoons unsalted butter
1 teaspoon ground ginger (see note)
2 teaspoons light miso
Zest from ½ lemon
Toasted Sesame Seeds, for serving
- Trim ends from beans and steam until just-tender.
- Melt the butter in a pan and whisk in the ground ginger. Remove from heat and add in the miso and lemon juice. Transfer the cooked green beans to pan with the butter and add the sesame seeds before serving.
You can also use fresh ginger- just minced a bit and add it into the butter as you would the powder. Cook until fragrant.
Keywords: miso green beans